Scallops Marsala Recipes

SCALLOPED SCALLOPS

Steps:

• Heat oven to 500. In a medium saucepan over low heat, sautéshallots with a pinch of salt in 1 tablespoon butter for 8 minutes, or until softened and translucent, but not brown. Reserve. Add another tablespoon butter to pan, and sauté mushrooms with a pinch of salt for 8 minutes, or until lightly browned.
• Return shallots to pan and add sherry. When sherry has reduced to about a tablespoon, add truffle butter, if desired, and heavy cream. Cook until cream is reduced by one-third. Reserve in a warm place.
• In a small skillet, melt remaining tablespoon butter, add bread crumbs and toss with a spoon until evenly coated. Reserve.
• Season scallops very lightly on both sides with salt and pepper. Heat oil in a 10-inch skillet over high heat until it just begins to smoke. Lay scallops in pan, and sear on one side until caramelized, about 3 minutes. Turn them over and turn off heat.
• Place scallop shells on a cookie sheet. Add parsley to sherry sauce, and spoon some sauce into each shell. Arrange 1 scallop in each shell, browned side up. Sprinkle bread crumbs over sauce, but not on scallops. Bake scallops for 3 minutes, or until bread crumbs are lightly browned.

SCALOPPINE ALLA MARSALA

Steps:

• Place pork, chicken, turkey, or veal between two sheets of plastic wrap. Using a meat pounder or the side of a cleaver, pound out to a thickness of 1/8-inch.
• Place flour in a shallow dish. Season with salt and pepper. Very lightly coat each scallop with flour, tapping off excess.
• In a large skillet, heat butter with oil until very hot but not smoking. Quickly brown scallops, 30 seconds to 1 minute per side. Transfer to a serving platter and keep warm.
• Add Marsala to pan along with orange juice for pork, lemon juice for chicken, turkey, or veal. Cook, scraping with a wooden spoon to loosen browned bits from bottom of pan. Add orange or lemon slices, and continue to cook until sauce thickens, about 4 minutes more. Garnish platter with orange or lemon slices. Pour sauce over meat and serve immediately, garnished with thyme.

SCALOPPINE AL MARSALA

Steps:

• Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
• Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
• Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
• Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
• Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.

SCALLOPS MARSALA

Steps:

• Rinse scallpos very well to insure free & clear of sand. Remove small muscle which attached scallop to shell (it gets tough during cooking). Salt and pepper scallops to taste and start water to boil for pasta or cooking the rice.
• Sear scallops on a high heat in butter and olive oil. Approximately 1 minute each side - no longer, or you will end up with rubbery scallops, we will add them back in later for additional cooking.
• Remove scallops and cover. Reduce heat to medium and sautee the garlic mushrooms and red onions for 3-4 minutes, adding additional olive oil if needed.
• Add marsala wine and simmer to reduce 3-4 minutes.
• Slowly drizzle half and half or soy creamer, stir well. Add cornstarch/water if needed for thickening.
• Add scallops back in, sprinkle with fresh basil and simmer low for 3-4 minutes.
• Serve over angel hair pasta or rice.